Get Certified

Most Americans eat some kosher food every day, but chances are they’re not aware of it. Take a walk down the aisles of any supermarket and you will see that certification appears on over 60% of America’s produced foods that are certified kosher, from the coveted Oreo to the thirst-quenching Coca-Cola. Over $150 billion of kosher certified products are consumed annually, and spending continues to rise dramatically.

This recipe is kosher for Passover.

As a peninsula, fish naturally makes up a substantial part of the Italian diet. An ancient method of preserving fish survives in the form of baccala (dried cod) used to make a variety of dishes including pezzetti (fish sticks). From Sephardic immigrants, Italkim learned of pesce fritto (fried fish) and pesce marinato (marinated fried fish). This version of ceviche (marinated fish) is traditionally served as an appetizer on Sabato (Shabbat) in Italian homes. Use salmon for an untraditional touch.

Instructions

Arrange the fillets in a shallow nonreactive dish. Drizzle with the lemon juice. Cover and place in the refrigerator, turning occasionally, until opaque (at least 8 hours).

Remove from the refrigerator about 30 minutes before serving and pour off the marinating liquid. Sprinkle fillets lightly with salt and pepper and drizzle with olive oil. Garnish with the parsley. If desired, serve on a bed of lettuce.